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Re: [Killietalk] Fresh Water Shrimp
Forwarded message below:
From: Bennett Kalafut <bkalafut at optics_arizona.edu>
Reply-To: bkalafut at optics_arizona.edu
Organization: Optical Sciences Center, University of Arizona
To: killietalk at aka_org
Subject: Re: [Killietalk] Fresh Water Shrimp
Date: Thu, 18 Dec 2003 02:48:18 -0700
Chitin in arthropod shells (including shrimp) is usually calcified, which
stiffens the material and makes it less springy than, for example, mushrooms.
I'm not sure how much calcium is actually in them. My guess would be that
disruption of osmoregulation and cellular function would become a problem
before softening of the shell occurs.
Calcium and magnesium are important for osmoregulation. Chitin is a
polysaccharide; it's a polymer of N-acetyl-glucosamine, and similar to
Common in fungi, crustaceans, and arthorpods. Seems like there OUGHT to be
in those shells, but apparently not as a part of chitin, in any case.
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